The first thing most people think to cook with spaghetti squash is its namesake—spaghetti. Best when roasted, the flesh of a spaghetti squash turns into individual strands that mimic the size and texture of spaghetti. Still, cutting into this low carb substitute can be intimidating. Check out an easy, safe way to cut into your next spaghetti squash.
Hi, I’m Chris Tavano for Tundra Restaurant Supply. In today’s episode I’m going to show you how to properly cut your seasonal squash.
Here, we have spaghetti squash. This one is quiet beautiful, the color. Again, it’s also a gourd so it’s a little bit tough and a little bit tricky especially because of its size. There’s no right or wrong way to do this so I’m going to show you my favorite and also throw out some other ideas of what you can do.
Ideally if you want to use this as a noodle substitute, you’ll want to cut it length-wise so that way you get as many grainy stands as you can. As opposed if you cut it horizontal-wise like this, you’re so called “noodles” might not be very long.
From there I’ll start with the stem side. Again your serrated knife is always going to help with these gourds to at least to start your cuts. I’m just cutting off the bottom to create a flat base, so it stands nice and level. Again you can go right from here and saw right through it. And then get your point in and keep your hand away from it and push through to get that leverage.
But I like to do this as far as getting leverage. Once I cut off the bottom, go ahead and start with your serrated, and from there, pretty easy.
So once you have your spaghetti squash cut in half, go ahead and grab a spoon and we’re just going to go ahead and scoop out the guts. As I scoop out the guts, I like to scrape in towards the flesh just a little bit as you can see so that way it’s just easier to clean the entirety of all those guts, hopefully in one pass.
And once you have them there, you can go ahead and score it when it’s raw, with a fork. Just be careful not to break it. Or you can go ahead and roast it with a little butter, salt and pepper at 400 degrees for 30 minutes. So once it comes out of the oven, go ahead and score it again with a fork, and that’s when you’re going to be scooping out all of the grainy, fibrous strands of the spaghetti squash.
So that’s today’s episode, and I’m Chris Tavano for Tundra Restaurant Supply. Be sure to comment below if you like what you saw. And don’t forget to subscribe. See you next time.